This savory Salisbury steak recipe is an easy one-pan dinner with homemade beef patties simmered with onions and mushrooms in a rich brown gravy. Serve it over mashed potatoes, egg noodles, or rice for a complete meal.
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Holly’s Recipe Highlights
- Flavor: Homemade Salisbury steak patties are full of rich, savory flavors, simmered until tender in a mushroom gravy. It’s cozy comfort food!
- Skill Level: It’s so easy to make! Just mix the patties and cook mushrooms and onions, then create the gravy all in one pan.
- Prep Note: It’s budget-friendly, and the sauce is made with staple pantry ingredients.
- Time-Saving Tip: This recipe can be made with frozen burger patties or meatballs. Save prep time by using pre-sliced mushrooms, too.
Ingredient Tips
- Ground Beef: Lean ground beef (80/20) has enough fat to be moist and flavorful, but won’t make the gravy oily.
- Breadcrumbs & Egg: Panko breadcrumbs can be replaced with ⅓ cup regular or seasoned bread crumbs. The egg helps bind it all together.
- Mushrooms: Use any variety of mushrooms in this recipe. Portobello, cremini, or white mushrooms all work well. Mushrooms can be replaced with extra onions if preferred.
- Broth: Use condensed broth in this recipe (from a can) as the flavor is more intense. If using boxed broth, add a beef bouillon cube to it.
- Seasoning: Worcestershire sauce, dry mustard, salt, and pepper are all you need, but feel free to add any other seasonings or herbs you like.
Switch it Up
- Replace the homemade beef patties with frozen beef patties or frozen meatballs.
- Ground beef can be replaced with ground turkey or chicken; add a beef bouillon cube if substituting.
- If you don’t have dry mustard powder, substitute 1 teaspoon of Dijon mustard.
How to Make Salisbury Steak
This homemade Salisbury steak recipe is a classic comfort food for good reason!
- Soften onions & mushrooms: Cook the onions and mushrooms in a large skillet (full recipe below).
- Make beef patties: Form the beef mixture into patties. Brown patties in the pan.
- Simmer: Add the gravy ingredients and simmer the patties in the mushroom gravy until cooked through.
Storing Salisbury Steak
- Store leftover mushroom Salisbury steak in a tightly sealed container in the refrigerator for up to 4 days. Reheat in the microwave or over medium heat on the stovetop.
- Freeze portions in zippered bags for up to 4 weeks and thaw overnight before reheating.
Servings Ideas
Did you make this Salisbury Steak recipe? Leave a rating and comment below.
Equipment
Ingredients
- 2 tablespoons salted butter
- 1 medium onion thinly sliced
- 4 ounces mushrooms thinly sliced
- 1½ pounds lean ground beef
- 1 (15.5 ounce) can condensed beef broth divided
- ½ cup Panko bread crumbs
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard powder
- ½ cup water
Instructions
- In a 12-inch skillet, melt the butter over medium heat. Add the sliced onion and cook until softened, about 3 to 4 minutes. Add the mushrooms and continue cooking until the liquid has been released and is almost evaporated. Transfer to a bowl and set aside.
- Meanwhile, in a large bowl, combine the beef, ¼ cup beef broth, bread crumbs, egg, garlic powder, and black pepper. Shape into 6 patties, 4 inches in diameter.
- Add the flour to a small bowl. Add about 2 tablespoons of beef broth and whisk until smooth. Add the remaining beef broth, ketchup, Worcestershire sauce, mustard powder, and water.
- Place half of the beef patties in the same skillet over medium heat and brown for 2 minutes per side —they do not need to be cooked through. Transfer to a plate and brown the remaining patties.
- Add all of the beef patties back to the skillet and top with the mushroom mixture. Whisk the sauce and pour over the patties.
- Bring to a simmer over medium-low heat and cover. Simmer for 14 to 20 minutes or until the beef is cooked through.
- Serve over mashed potatoes or egg noodles.
Notes
Mushrooms: Use any variety of mushrooms in this recipe. Portobello, cremini, or white mushrooms all work well. Mushrooms can be replaced with extra onions if preferred.
Beef Patties: Homemade Salisbury steak patties can be replaced with frozen hamburger patties. Cook the beef to an internal temperature of 160°F.
Gravy Substitutions: 1 teaspoon of Dijon mustard can be used in place of dry mustard.
Skim the fat off the beef if needed. While I generally don’t need to skim the fat, occasionally, some meat will produce more fat.
To thicken: To thicken the gravy further, transfer the beef patties to a plate once cooked. In a small bowl, whisk 2 tablespoons cornstarch and 2 tablespoons cold water or broth. Drizzle into the simmering gravy while whisking to reach the desired consistency. You may not need all of the cornstarch mixture.
Seasoning: This recipe is lightly seasoned, as the condensed broth has enough salt for our liking. Season with additional salt and pepper to taste. Additional herbs can be added if desired.
Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
Calories: 380 | Carbohydrates: 9g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 321mg | Potassium: 468mg | Fiber: 1g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
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Made this last night and it is delicious. Served with mashed potatoes, green beans and dinner rolls. All of the recipes I have tried have been delicious!! Thank you!!
This was my first time making this dish and my family LOVED it!! Very easy recipe to follow. I will definitely be making this again!!
I haven’t had Salisbury steak in years.Made your receipe tonite.I used 2 large onions and 2 cups mushrooms.So easy to make and was Delicious.Thank you.
I am going to make your lentil soup recipe soon.
I’ve made dozens and dozens of Salisbury steak recipes over the years attempting to duplicate the flavours I remember from decades ago.
This is a pretty good recipe, but my search continues.
Is there a way to make this so it’s easier for someone with missing teeth to gum the meat? Several of the frozen entrees smash up quite easily, but I’d prefer to make my own so I know every ingredient in the recipe. Any tips would be GREATLY appreciated. Thank you.
Hi BarbJo, make sure not to overcook the patties and make sure they are nestled in the gravy mixture while simmering to help soften them. I would love to hear how they turn out for you, and if that makes them soft enough to smash up appropriately.
I made this last night and served it over mashed potatoes. Oh my goodness was it good!!!! Have enough for dinner tonight. Great recipe and I didn’t change one thing!
Is step #3 And #4 the same? It was so good.
Hey Nancy, they shouldn’t be. In Step 3 we create the sauce and in step 4 we cook the beef patties in the skillet. I hope that helps!
The Salisbury Steak recipe in the above list is the best I have ever tried. A definite keeper.
Excuse me, but do I do both step 3 and step 4??
Hi Bryan, in Step 3 we create the sauce and in step 4 we cook the beef patties in the skillet. I hope that helps!
I sure love coming to your site, I know I can always find great recipes, that we are going to love and keep using. This Salisbury Steak recipe was also hit with us thank you again for sharing your love of cooking with all of us. You have a fan in me. :)
I was so impressed with this recipe ~
Tasted so good.
Its a Keeper
This was very good.only small tweaks.bit to sweet,but otherwise Holly it’s a gooder.
So delicious! Made exactly as per recipe.
Absolutely perfect flavors for our family.
Will definitely be making again. Thanks for a great recipe!
Quick easy ultimate comfort food so yummy love it. Thx
This was amazing. I used better than bouillon vs. condensed broth because it’s what I had, otherwise stuck to the recipe 100%. Will make agin, whole family loved it!
I made this tonight and my husband just loved it. I’ve been looking for the best Salisbury steak recipe and I just found it.
This dish is SO good. Followed recipe except added 2 cloves crushed garlic to sauce as we love garlic. Served with roasted potatoes.. The gravy was excellent, husband was happy
Thank you!!
So happy to hear that! You’re very welcome!
This was great! Only change was substituting 1 T tomato paste for the ketchup. Will definitely make again.
Ohh my!!! My family loves this recipe. Thanks
You’re very welcome!
I used fresh garlic,and one less spoon of ketchup,was perfect,easy inexpensive meal,even in Canada.thanks again Holly.
Wow! I have never made Salisbury Steak….but I have eaten many versions. This is hands down the BEST I have ever had! But that didn’t surprise me, every single recipe I have made from SWP’s site has been incredible. I did make this gluten free using GF bread that I VitaMixed and GF 1to1 AP flour. I used Better than Bouillon Beef Base and added sharp cheddar and Mozzarella cheese to the toppings of the SS. Just a great tasting dinner that WILL go into my rotation!
Thank you for your kind words Graham, I’m so glad you loved this recipe!